Soak the dried mushrooms in warm water for 10 minutes. Drain and reserve the liquid.
Add the potatoes to 4 cups of water in a large pot and bring the water to a boil.
Once the potatoes are almost fork-tender, reduce the heat to a low simmer. Add the fish stock, kombu, yellow onion, carrot, firm tofu, sliced shiitake mushrooms and wakame. Cook all veggie through.
Add both types of miso paste and mash them into the soup until thoroughly dissolved.
Serve garnished with the green onion. Enjoy and YUM! xxx